Mini Taco Shells

Fill these shells with Goat Cheese and Chicken or Smoked Gouda and Pork Taco Filling.

Level:
Moderate

Yield:
30 mini shells

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Ingredients

10 corn tortillas

2 tbsp. olive oil

¼ tsp. salt

Directions

Form the taco shells: Preheat oven to 350 degrees F. Place a wire rack over a baking sheet and set aside. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the tortillas, reserving irregular-shaped scraps. Wrap the tortillas in a clean, dampened towel and warm in the oven until flexible -- about 2 minutes. Brush both sides of the rounds with olive oil and sprinkle with the salt. To shape tortilla rounds, invert and fit the tortillas between the grates of the oven rack to bend them into taco shells. Bake tortillas until they crisp -- 12 to 15 minutes. Set aside or store in an airtight container before using for up to 3 days.